Is there a difference between grass fed and grass finished? Yes! Grass fed, in conventional food labeling, is a meaningless term. All cattle are fed grass for the first part of their lives, so technically all cattle are “grass fed”, even if they’ve been fattened on grain (grain finished) before harvest. Grass finished means they were pastured and fattened on grass prior to butchering, without grain supplements.


How do you ensure your customers that your animals are treated fairly? We are Animal Welfare Approved (AWA) by A Greener World (AGW). The certification requires that we uphold AGW’s strict guidelines for the humane treatment of animals from birth to finish, including pasturing all animals, feeding them only what they can naturally digest, avoiding the use of drugs or growth hormones, utilizing specific methods of dispatchment, etc. Currently, we have more species under AWA certification than any other ranch in the country.


Why should I buy in bulk? Buying in bulk is an economical way to stock your freezer with clean meats from a rancher you trust, as it is less expensive in the long run than purchasing individual meat cuts of similar quality. If you need convincing, check out this price comparison to learn how purchasing in bulk may actually save you money. Once you’ve decided to take the plunge, read our blog Ordering in Bulk to help you decide how much to order.  


Can I split my bulk order with family and friends? Absolutely! We encourage families and small groups to go in together on whole/half animals in order to get the best price possible, as larger orders have lower price points. We will even divide the order up per your specifications.


Can I order a small quantity to try it out before committing to a bulk purchase? Yes, and we have several convenient ways for you to do so. No hassle options include our Beef Varity Pack and our Meat Sampler. You may also purchase individual cuts from our web store and at farmers markets we participate in.  


Is Wagyu beef the same as Kobe? Yes and no. Wagyu (a.k.a. American Kobe, a.k.a. American Wagyu) is the breed of cattle used for Kobe beef, but they can only be called “Kobe” if they were raised in the Kobe region of Japan. Everywhere else they are called Wagyu.


Why does Kobe beef have so much more marbling than American Wagyu? Wagyu beeves raised in Kobe Japan are fattened on foods like grain, olive mash and beer, and they’re movement is limited to discourage muscular development. Because our cattle have room to exercise and eat only grass, they have a smaller percentage of intramuscular fat, but still offer a similarly robust flavor profile.


Is your meat dry or wet aged? We dry age our beef for approximately two weeks to help intensify and saturate its natural flavors. Because this is a time-consuming process requiring specific temp and moisture control, you’ll typically only find dry aged high-end cuts in steakhouses and fine butcher shops. Wet ageing is commonly used in grocery store meats. It’s subjective, but some would argue that wet-aged meat is slightly less flavorful.    


How and where can I pick up my order? We encourage customers as much as possible to pick their orders up at the ranch so they can see for themselves where their food comes from; however, online orders may also be picked up at farmers markets we participate in, our Bellevue drop site, and shipped via UPS to most western, continental United States between Alaska and Northern California.


Is Certified Organic worth the extra money? We think so, but you’ll need to make your own decision. Organic certification is difficult to obtain and requires intense land management and annual inspections/auditing. It’s challenging for the rancher, but it also ensures you and your family that you’re getting the cleanest food possible. 


What is the difference between WSDA and USDA processing? WSDA (Washington State Department of Agriculture) requires the animal be sold live and allows us to butcher stock on premise. USDA (United States Department of Agriculture) requires that the butchering take place in a butchering facility regulated by the USDA. For more info, read our blog USDA or WSDA.